Four 4-ounce skinless, boneless chicken breast halves
¼ tsp salt
¼ tsp black pepper
1 clove garlic, minced (about ½ tsp.)
1 Tbs spicy brown mustard
½ cup apple cider
1 medium Granny Smith apple, cored and sliced
6 cups fresh baby spinach or chopped Swiss chard
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle
chicken with salt and pepper, and add to skillet. Cook 5 to 6 minutes on
each side or until well-browned. Remove to plate. Cover and keep warm.
2. Add garlic, mustard, cider and apples to pan; bring to a boil. Reduce
heat, simmer, stirring often, 5 minutes. Return chicken and juices to pan.
Cook, stirring occasionally, until sauce thickens and the chicken is cooked
through, about 3 minutes.
3. Add spinach to pan, and toss until wilted, about 1 minute. Serve hot.
Servings: 4
Serv. Size: 1 breast and 1/2 cup apple-spinach mixture
Nutritional Information
Per Serving
Calories 190
Calories from Fat 37
Total Fat 4g
Saturated Fat .5g
Cholesterol 66mg
Sodium 303g
Potassium 620mg
Carbohydrates 10g
Dietary Fiber 2g
Sugar 3.5g
Net Carbs 8g
Protein 28g
WW POINTS: 4.5
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